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Wednesday, 15 August 2012



Moongdal Sambar
This is a bland and non spicy sambar. My mom prepares this pachai paruppu sambar when we had heavy or spicy masala meals previous day. Any veggie side dish with this non spicy sambar with steamed rice makes a complete meal, makes you feel light all day. Suitable food for kids or those who had upset stomach or fever.

Ingredients
Split Moongdal/ Pachai Paruppu- 3/4 cup
Small onions/ Shallots- 10 nos
Tomatoes ripe- 4 nos
Green chilli slit- 5 nos( +/-)
Garlic sliced- 2 cloves
Curry leaves- few
Red chilli powder- 1/2 tsp( optional)
Turmeric powder- 1/4 tsp
Salt to taste
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Hing/ Asafetida- pinch
Oil- 2 tbsp
Water- 2 cups
Pachai Paruppu Sambar
Method
Pressure cook and mash moongdal and set aside. Heat oil in a deep pan, when oil is hot add mustard seeds and let it crackle. Add hing,urad dal and fry till browned. Now add onions, curry leaves, green chilli and garlic. Saute until onion turns white, add the tomatoes and cook until tomatoes are mashed. Add water and bring mixture to boil. Add the cooked and mashed moongdal to the boiling water and mix well. Add turmeric powder, red chilli powder and salt to boiling sambar. Simmer moongdal sambar for 5 mins or until slightly thickens. Garnish with coriander leaves if required and serve hot with steamed rice.

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